Spring Frittata with Asparagus, Leeks, and Chèvre

Spring sprung into a cast iron pan.

Spring Frittata with Asparagus, Leeks, and Chèvre

Celebrate spring by including asparagus and the bright flavors of goat cheese and tarragon in this elegant and satisfying meal. Frittata is a very easy way to whip up a stylish breakfast that’s also very durable and adaptable to a variety of dietary needs (well, apart from vegan that is, as eggs are necessary). This will solve your weekend brunch needs - don't worry, next weekend is just around the corner! Serves 6.

  • 10 eggs

  • 2 tablespoons fresh thyme leaves

  • 1/2 teaspoon salt

  • 1/4 teaspoon coarse ground black pepper

  • 1 tablespoon unsalted butter

  • 2 tablespoons olive oil

  • 1 medium leek, trimmed and thinly sliced (use whites and greens)

  • 16 asparagus spears, ends trimmed and chopped into 1.5-inch pieces

  • 4-6 ounces chèvre (fresh goat cheese), crumbled

Preheat the broiler to high. Whisk eggs with thyme, salt, and pepper. Set aside.

Heat butter and oil in a large oven-proof pan over medium-high heat. Add leeks and cook, stirring occasionally, until softened, about 3 minutes. Mix in asparagus and continue to cook another 2-3 minutes until asparagus is slightly softened but still bright green.

Pour egg mixture over asparagus, stir once just to ensure even distribution of ingredients, and cook about 2 minutes, until almost set. Sprinkle with crumbled chèvre and broil frittata in the pan until golden brown, about 3-5 minutes (check and rotate if one side is cooking faster). Remove from oven and serve from pan or slide frittata onto a plate.